Place the onions and butter in your dutch oven or large pot. Cook on low to medium heat until the onions are browned.

Remove the browned onions from the pot and place on a plate until later.

Add the ground beef to the pot and cook until the meat is no longer pink.

While the meat is cooking, dice the green pepper.

Return the onions to the meat with the green pepper, both cans of tomatoes (with all liquid) and the cannellini beans. parsley flakes, salt and pepper to taste. Mix evenly.

Cover the pot and simmer the ingredients for 1 hour.

Add the dry elbow macaroni and simmer, covered for another 20 minutes.